Leafy Greens
Asparagus and Mushroom Salad with Shaved Parmesan
Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious. The slightly different flavor is highlighted in the following salad.
Stir-Fried Cabbage with Green Onions
By Susan Bishop-Sauter
Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette
In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. We added hearts of palm for an additional tropical touch.
Can be prepared in less that 45 minutes.
Green Bean and Red Onion Salad with Radish Dressing
By Betty Rosbottom
Eggplant Salad with Miso Ginger Dressing
Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.
Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie
At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti.
Can be prepared in 45 minutes or less.
Romaine with Lemon Dressing
For the following salad, you may prepare the dressing and lettuce early in the day so they can be tossed together just before serving.
Cabbage with Prosciutto
Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.
Spanakopita
Things made with phyllo are generally off-limits to dieters. Try this light version of the classic Greek dish with fruit and a tossed salad for a satisfying meal.
Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Try the arugula mayonnaise on burgers, and chicken and tuna sandwiches, too.